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How to make cheesecake

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[howdini - get yourself a guru] At the Kraft Kitchens, we've created hundreds of cheesecake recipes over the years. [Cheesecake Basics] Today I'm going to share some of our secrets for cheesecake success. Let's start with our pan options. You can use a regular 13x9-inch baking pan. Just line it with foil, first forming it over the back of the pan so it fits in easily. Remember to leave a little extra foil on the ends to create handles. [Michele McAdoo for the Kraft Kitchens] This step makes removing the cheesecake a breeze. You could also use a springform pan for a round cheesecake. The color of the pan you use affects your baking temperature. Follow the directed temperature for shiny pans like this. However, dark pans and glass baking dishes absorb more heat, so it's important to reduce the temperature by 25 degrees. Classic cheesecakes use a Honey Maid Graham Cracker crumb crust, but you can use your favorite cookie crumbs. [foil crinkling] The key is to create an evenly packed crust. It will make the cheesecake easier to slice. Use a dry measure to press the crumbs firmly into the bottom of the pan. [mixer whirring] When making your filling, always start with room temperature ingredients. An easy way to soften Philadelphia Cream Cheese is in the microwave. Simply unwrap and microwave on high for 15 seconds per brick. Another great tip is to make sure your batter is smooth and lump-free before adding the eggs. [mixer whirring] Add eggs one at a time, beating on low speed just until blended. [mixer whirring] Now, be careful to not over-mix the batter at this stage. It'll incorporate too much air and lead to cracking. [mixer whirring] Over-baking is a common mistake and creates a dry texture. When your cheesecake comes out of the oven, the center should look slightly wet like this. Don't worry if it jiggles slightly. It will continue to cook with the residual heat. If you're using a springform pan, loosen the edges from the pan immediately. To prevent a soggy crust, let your cheesecake cool completely on a rack at room temperature before refrigerating. Despite our best efforts, sometimes cheesecakes do crack. When this happens to me, I just cover it up with a garnish like Cool Whip whipped topping, strawberry slices, sour cream, or pie filling. It still tastes delicious. [chimes jingling] []

Video Details

Duration: 2 minutes and 38 seconds
Country: United States
Language: English
License: All rights reserved
Producer: Howdini
Views: 127
Posted by: howdini on Jun 24, 2010

The experts in the Kraft Kitchens have created hundreds of cheesecake recipes over the years. Michele McAdoo shares some of their secrets for cheesecake success. Hmm, we're wondering if they need any taste testers.…

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